Pear, Fennel and Cucumber Salad

by John Bayley

 

Off the Wal’dorf’Salad; or Pear, Fennel & Cucumber Salad served with a raspberry coulis

For the Salad
1 large apples
1/3 large cucumber
1 medium fennel bulb
1/3 cup mint
1/2 cup walnuts
1 T pink peppercorns

For the Coulis
1/3 cup raspberries
1 Tbs lemon juice
2 Tbs evoo
2 Tbs water
1/2 tsp salt

Firstly wash all your fruit and veg. Slice the pear in half lengthways, remove the core and cut into medium/thin slices. Next cut the cucumber into a medium/large dice. Now prepare the fennel by cutting in half lengthways, removing the fibrous base and thinly slicing lengthways. Then rough chop the mint and crush the peppercorns and combine all ingredients together in a salad bowl.

For the coulis, simply place all ingredients together in a liquidiser and process until smooth.

What could be easier or more refreshing on a hot summers day?

*please note that a cup is a 240ml measurement.

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DVD details:
PAL/Region 0/Colour/16:9/150 mins

37 Recipes, including starters and sides, mains, desserts and Raw food

Advice on nutrition - video interview with Yvonne Bishop-Weston

Includes full colour recipe booklet